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Cowboy's Chili

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from the Dallas Diehards

This is my famous Cowboys Chili recipe. You'll notice it includes buffalo, which is especially nice when we're playing the Buffalo Bills. Every time we cook this, and we cook it a lot, seems like we win. Don't know if it's the chili or the good vibes that it produces. We've been Dallas Cowboys season ticket holders for about 15 years and every year we get rowdier!

2 lbs. Coarsely ground chili beef
1 lb. Ground buffalo or Beefalo or ground beef
1 chopped bell pepper ground beef
3 small chopped onions
1 ½ t. garlic powder
3 t. ground cumin
1 T. (or less) chili powder (Ancho if you can find it)
½ t. ground cayenne
1/2 t. ground Cajun seasoning
1 pkg. Williams chili seasoning mix


2 cans dark beer (Shiner Bock)
1 16 oz. Can crushed tomatoes
1 lg. Can tomato sauce
½ sm. Can tomato paste
1 can beef broth
1 can Rotel (diced tomtoes/chilies)
1 sm. Can diced green chilies
1 T. Worcestershire
1 T. liquid smoke
Tabasco to taste
(If needed) dissolve 2 T. cornmeal in 1 T. ice water and add for thickening.
Brown meats, drain, and rinse in colander under warm water. Add everything else but 1 can of beer and simmer for 2 hrs. Add 2nd can of beer when needed during simmering. I cool overnight in the fridge and re-heat the next day. When simmering if you need to thicken add cornmeal/water mixture until desired consistency is reached. If you need more heat "add more chili powder" just to suit you own tastes. Turn on the football game, eat a bowl of chili, and watch the Cowboys win! Good Luck!